Pesto Cheese Spread
|Pine nuts/Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Ricotta cheese||8 Ounce (About 1 Cup, At Room Temperature)|
|Neufchatel cheese/Mascarpone||8 Ounce (At Room Temperature)|
|Pesto||1⁄3 Cup (5.33 tbs) (Purchased / Homemade)|
Place nuts in a 9-inch pie or cake pan and bake in a 350° oven until golden, 6 to 8 minutes; shake occasionally.
Meanwhile, with a mixer or food processor, beat ricotta, neufchatel, and pesto until well blended.
Add salt to taste.
Stir in half the nuts.
Mound cheese mixture on a plate.
Sprinkle with remaining nuts.